During Week 5 classes, our young cooks took on carrot-forward ‘substantial salads’ (perfect for your hearty autumn menus) and sweet and savory breakfast classics like Mini Mushroom Crustless Quiches and Gooey Chewy Granola. 

The biggest takeaway of the week? We had multiple mushroom skeptics turn into mushroom fans. Our educator Malena had this to say of her class at City Knoll, “Those who claimed they hated and were allergic to mushrooms were surprised. Success.”

Malena wasn’t the only educator to experience success with mushrooms this week. At Spruce Street, Anna shared she also had mushroom converts in her class. “We made mushroom quiche.  During the cooking process half the students didn’t want to try it because of mushrooms. But after it came out of the oven, everyone tried it and absolutely loved it,” she said.

At I.S. 187, Erica shared how her students enjoyed preparing the recipe just as much as eating it. “The students were obsessed with grating cheese and whisking. The results looked so good that a lot of students mouths were watering! Some students that claimed they did not like mushrooms saw the quiche and had to give it a try.”

Mini Mushroom Crustless Quiches

Servings 12 servings


  • 1 dozen eggs
  • 1/2 cup milk
  • 3/4 cup chopped mushrooms
  • 1 tablespoon butter
  • 1/2 cup shredded cheese (Gruyere would be excellent, or perhaps Swiss/a sharp cheddar)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)


  1. Beat all 12 eggs in a large bowl. Add milk and a sprinkle of salt and pepper, along with the nutmeg, if you’re using it. Whisk until combined and set aside.

  2. Melt butter in a sauté pan. Add mushrooms to the pan, and cook until softened, about 4 to 5 minutes. Cook 2-3 minutes until softened. Evenly distribute eggs among the muffin tins. Sprinkle the mushrooms among the muffin tins. Top with cheese and bake on 350 until for approximately 15 minutes or until set.

More rave reviews came from Kalyea’s class at I.S. 443. “We discussed the importance of breakfast. They shared some of their favorite breakfast meals. Eggs where at the top of the list so making the quiche was fun. About a quarter of the class had eaten quiche before and the other students who tried it for the first time enjoyed it.” Though we discussed quiche in the context of breakfast in class, it’s also a great on-the-go bite for any time of day.

Several of our Culinary Explorers classes created our Gooey Chewy Granola during Week 5. Like quiche, granola is a breakfast favorite that is versatile beyond the A.M. hours.

Gooey Chewy Granola


  • 1 ripe banana (approximately 1/4 cup mashed)
  • 2 tablespoons raw honey
  • 1 teaspoon orange zest (organic to avoid pesticide residue)
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons ground flax seed (or sesame seed)
  • 1 1/4 cup rolled oats


  1. Peel the banana and put it in a mixing bowl. Use the potato masher to smash the banana into paste-like consistency. Measure and add honey and cinnamon. Zest the orange into the mixing bowl (approximate measurement). Chop dried fruit into small pieces, measure and add to mixing bowl. Measure and add ground flax seeds and rolled oats. Stir until evenly combined. Fill a small bowl with water. Dip hands in the small bowl and shake off excess water. Scoop and roll heaping (approximately 2 tablespoons, golf ball sized) of granola between hands, rolling to form a ball. Transfer to parchment-lined baking sheet. Refrigerate and store, or use in yogurt parfait.

In addition to breakfast favorites, Week 5 also starred two substantial carrot salads: Couscous with Carrots and Moroccan Carrot Salad. 

Jo at P.S. 166 used the Couscous with Carrots recipe as an opportunity to teach students about grains and root vegetables. “We started with a review of grains and quinoa from the previous week’s recipe, then talked about couscous as another type of grain. We talked about the different plant parts and how carrots are roots. We also introduced some new tools, peelers for the younger ones and a box grater for the older group. We were careful not to rub our eyes if we were onion cutters, pulled parsley off their stems, and also took turns smelling the different spices. Kids couldn’t get enough of it!”

Couscous with Carrots


  • 2 tablespoons olive oil, butter, or a combination, plus more for finishing
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 1 1/2 cups water or vegetable stock
  • 1/2 cup raisins
  • 1/2 cup chopped fresh parsley, plus more to garnish
  • Juice of ½ lemon (about 1-2 tablespoons)


  1. In a medium saucepan, heat the olive oil and/or butter over medium heat. When hot, add the onion and carrots with a pinch of salt, and saute until softened and beginning to brown, about 5-6 minutes.

  2. Add the spices and cook for a minute more, then pour in the water or vegetable stock. Bring to a boil, then add the couscous and raisins. Stir, remove from the heat, replace the lid, and let stand for five minutes.

  3. Fluff with a fork, add in the parsley, lemon juice, and a drizzle of olive oil or a pat of butter, and adjust seasoning, if necessary. Serve warm.

For a no-cook main dish, we recommend the Moroccan Carrot Salad that Stephanie’s class at P.S. 276 whipped up.

I started the class by discussing the recipe and telling the students a little about Morocco. I demonstrated how to peel the carrots and gave the students each a carrot to wash and then peel. They placed these in the bowl with the apples which I already cut up. Then I had the students measure and mix the dressing which they then combined with the carrots and apples. The students all tasted the recipe. After, I brought out a purple and yellow carrot. We talked about these carrots and guessed what they would look like on the inside and what they would taste like.”

Moroccan Carrot Salad

Course Appetizer, Side Dish
Keyword apples, carrots, Moroccan, salad, side dish, yogurt
Servings 6 servings


  • ¾ pound carrots, washed and peeled (about 4 large carrots)
  • 1 apple, Red delicious, Fuji or Gala recommended (alternate: pear)
  • ¼ cup plain yogurt
  • ¼ cup sour cream
  • ½ cup golden raisins
  • ½ cup chopped pecans, walnuts, or pistachios (optional)
  • 1 tablespoon honey
  • ½ lemon, juiced
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon grated ginger
  • ½ teaspoon salt


  1. Shred carrots using the largest setting on a box grater or a food processor, set aside.
  2. Chop apple into bite size pieces, set aside.
  3. Mix yogurt, sour cream, raisins, pecans, honey, lemon juice, cinnamon, cardamom, ginger and salt until well combined. Fold in carrots and apple until evenly mixed.
  4. Season with more salt to taste if needed. Serve as a side dish or with pita wedges. Try this salad stuffed in a pita with roasted chicken, or with lamb meatballs.


Thank you to all of our young cooks for another successful week in the kitchen,

Team Allergic to Salad

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